Half & half chocolate pumpkin cookie

Pumpkin dough:
1. Start with the pumpkin dough. First, place your pumpkin puree on a plate, and gently press down a paper towel on the top to remove excess moisture. Repeat these 4-5 times until the pumpkin has shrunk to about half the quantity you started with (should be down to about 1/4 cup). Set aside.
2. Beat together the softened butter and brown sugar until fluffy. Add in egg & vanilla and beat again until well combined.
3. Add in pumpkin and mix on low, and then add in all dry ingredients (flour, baking soda, pumpkin pie spice, and salt) and mix again until just combined.
4. Set in the fridge to chill.

Chocolate dough:
1. Beat the softened butter until fluffy, add in the sugar and beat again.
2. Once fluffy and combined, mix in vanilla and egg.
3. Mix in flour, cocoa, baking soda, and salt until combined. Fold in chocolate chips.
4. Chill for at least 30 minutes.

Combine:
1. Roll one ball of pumpkin, one ball of chocolate, and then roll them together.
2. Bake for 16-18 minutes at 350˚.
Note: Both doughs can be a bit sticky, if they get too tricky to handle, stick them back in the fridge for a bit!